Temperature-change treatment of vegetable seeds has the advantages of increasing the seed germination rate, disinfection and sterilization, reducing crop pests at seedling stage, and reducing the use of pesticides.
Treatment temperature: Put the seeds in warm water of 55 degrees Celsius, the amount of water is 5 to 6 times the seed amount and slowly add warm water to maintain the water temperature of 55 degrees Celsius for about 10 minutes. For some melon seeds with thick seed coats that are difficult to absorb, the processing temperature should be raised to 70 degrees Celsius. When hot water is used for hot seeding, two hot melters are used to dump hot water at 70 degrees Celsius back and forth. When the water temperature is lowered to 55 degrees Celsius, it is maintained for 7 to 8 minutes, and then the water temperature is naturally reduced.
Soaking time: varies depending on the type of seed, melon seed generally soaked for 24 hours, solanaceous usually 10 hours, vegetables usually 6 to 8 hours, beans generally soaked 1 to 2 hours. Seeds with long soaking time should be changed every 5 hours. After the seed germination sucks enough water, the seed germination is wrapped in sacks, gauze, and the like. Change the gas every 4 to 5 hours, and rinse it once every 24 hours with warm water of 50 to 60 degrees Celsius. When 75 percent of the seeds broke, germination stopped.
Warming vegetables before germination, in the refrigerator or ice cubes for 12 hours, and then frozen with cold water, keep 18 to 22 degrees Celsius (6 to 12 hours, so repeated 4 to 5 times. This makes the seed adaptable to temperature changes Enhanced, vitality, and increased production.
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